My Favorite Easter Deviled Eggs

Classic Chocolate Soufflé

Published: December 16, 2022By Sam Pierce

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Ingredients (~2 servings)

For the Ramekins

Softened unsalted butter
Granulated sugar

For the Beurre Manié (Thickener)

2 tbsp unsalted butter, softened
1/4 cup all-purpose flour
1/8 tsp sea salt

For the Soufflé Base

1/2 cup plus 1 tbsp whole milk
2 tbsp granulated sugar
3.5 oz (100g) dark chocolate (70% cocoa), chopped
3 large egg yolks

For the Meringue

3 large egg whites
1/4 tsp fresh lemon juice
2 1/2 tbsp granulated sugar

Prepping the Ramekins

Preheat your oven to 320 degrees Fahrenheit.

Coat the inside of two 8-ounce ramekins with softened butter using a pastry brush.

Applying it from the bottom up helps the soufflé rise up the sides of the ramekin while baking.

Add a spoonful of granulated sugar to each buttered ramekin, swirling it round and tapping it to coat the whole inside of the ramekin with a thin layer of sugar.

Tap out any excess sugar.

This sugar coating provides adhesion for the batter.

Making the Chocolate Base

In a medium bowl, mix 2 tablespoons of softened butter with 1/4 cup of flour and salt for the beurre manié using a spatula or similar utensil until you create a thick dry paste.

In a medium saucepan, heat the milk and 2 tablespoons of sugar over medium heat until it begins to gently simmer.

When the mixture has reached a gentle simmer, take it off the heat and whisk in the beurre manié paste for approximately 30 seconds until the paste has broken down and has been incorporated into the milk.

Return the saucepan to the stove and whisk continuously over medium heat for an additional 1-2 minutes or until the mixture has thickened to the point that it is elastic and is not too watery when you lift the whisk out of the mixture.

Once again, take the saucepan off the heat and whisk in the chopped dark chocolate until it is completely melted and smooth, and then transfer the chocolate mix to a large bowl.

Add the egg yolks and beat with a spatula until fully incorporated, then set aside.

Making Meringue & Folding

In another clean bowl, combine the egg whites and lemon juice.

Using a hand mixer on medium-low speed, beat together until foamy.

Gradually add the remaining 2 1/2 tablespoons of sugar (1 tablespoon at a time) while continuing to whisk until all the sugar has been added.

Next, increase to medium-high speed until the meringue holds stiff, glossy peaks.

Fold the meringue into the chocolate base in three stages, mixing the first stage more vigorously so as to lighten the chocolate base, but fold in the next two stages more gently to avoid destroying the structure of the egg whites.

Baking & Immediate Serving

Transfer the finished soufflé mixture into a piping bag fitted with a large round tip or carefully spoon the mixture into each prepared ramekin until it is level with the rim of the ramekin.

Using an offset spatula, level off the tops of the soufflés and, using your thumb, run a thin line around the inside edge of each ramekin.

This will create a small channel which will allow the soufflé to rise directly up and create a pronounced “hat” effect.

Bake at 320 degrees Fahrenheit for 16 to 20 minutes or until the soufflés have risen above the top edges of the ramekin.

Once baked, serve immediately as they will begin to collapse within a few minutes.